The application of chromatography in the study of off-flavour compounds in pulses and pulse by-products

Abstract Increased consumer demand to reduce or replace animal-derived food products with more sustainable plant options has created new opportunities for pulse research. Pulses are important sources of proteins and fiber but widespread applications in Western diets have been limited due to the presence of off-flavours. Volatile and non-volatile off-flavour compounds contribute to beany and grassy aromas that are unacceptable to consumers. Research focused on studying off-flavours has primarily utilized high performance liquid chromatography and gas chromatography to help characterize these compounds. Recent reviews on pulses have summarized the development and classification of off-flavours in pulses, but to date no systematic reviews have focused on the analytical instruments used to evaluate off-flavours compounds in pulses and their by-products. In this review, the main chromatography approaches used to study off-flavour compounds present in pulses and their by-products will be discussed. Special emphasis will be paid to analytical instrument and method variation between studies. Complexities in the off-flavour analysis of pulses will also be addressed. Lastly, gaps in the literature and opportunities for future research will be suggested.